Calories and protein in a bowl of Thai green curry, with and without oil
Also called gaeng keow wan gai.
The short answer
1 bowl, about 300 g, normal oil
400 kcal
27 g protein
Fat 29 g · carbs 11 g · fibre 2 g · With meat or fish
Portion: curry only, without rice. Calculated from USDA FoodData Central
Coconut milk is the big number. Light coconut milk, or more stock and less milk, lowers it most.
With and without oil
The same 1 bowl, changing only the oil the curry paste is fried in. Normal is about 3.5 g in this portion. A little halves the recipe’s fat and a lot doubles it, so in a portion of the same weight a lot comes out a little under double. These are the four levels the app asks about, with the same numbers.
| Oil | Added | Calories | Protein |
|---|---|---|---|
| None | 0 g | 380 kcal | 28 g |
| A little | 2 g | 390 kcal | 27 g |
| Normal | 3.5 g | 400 kcal | 27 g |
| A lot | 7 g | 430 kcal | 27 g |
What moves the number
- Coconut milkabout 190 kcal
- Chicken thighabout 150 kcal
- Oil (the oil the curry paste is fried in)about 30 kcal
The recipe behind these numbers
Raw ingredient weights in one 1 bowl, scaled from the batch recipe in the Homekcal app’s dish table, with normal oil. Water, salt and spices add almost no energy but are listed so the recipe is complete. If your version has more of something, the numbers move with it.
| Ingredient | Weight | Calories | Protein |
|---|---|---|---|
| Chicken thighUSDA: Chicken, broilers or fryers, dark meat, thigh, meat only, raw | 120 g | 150 | 24 g |
| Coconut milkUSDA: Nuts, coconut milk, canned (liquid expressed from grated meat and water) | 96 g | 190 | 2 g |
| WaterUSDA: Beverages, water, tap, drinking | 36 g | 0 | 0 g |
| EggplantUSDA: Eggplant, raw | 36 g | 10 | 0.5 g |
| Bamboo shootsUSDA: Bamboo shoots, raw | 24 g | 5 | 0.5 g |
| Green chilliUSDA: Peppers, hot chili, green, raw | 5 g | 0 | 0 g |
| GarlicUSDA: Garlic, raw | 2.5 g | 5 | 0 g |
| OnionUSDA: Onions, raw | 5 g | 0 | 0 g |
| GingerUSDA: Ginger root, raw | 2.5 g | 0 | 0 g |
| Coriander leavesUSDA: Coriander (cilantro) leaves, raw | 2.5 g | 0 | 0 g |
| Fish sauceUSDA: Sauce, fish, ready-to-serve | 6 g | 0 | 0.5 g |
| SugarUSDA: Sugars, granulated | 2.5 g | 10 | 0 g |
| OilUSDA: Oil, canolaThe oil the curry paste is fried in | 3.5 g | 30 | 0 g |
What we could not match
Stand ins and assumptions in this recipe that a person still has to check.
- Cooked yield is an estimate of a typical home pot (water evaporated); a weighed batch would replace it.
- Green curry paste is built from its main raw ingredients (green chilli, garlic, shallot as onion, galangal as ginger, coriander); shop pastes add a little oil and sugar.
- Thai basil and kaffir lime leaves are left out (negligible energy).
- Canned coconut milk varies a lot in fat between brands.
How this was worked out
This is the same dish the Homekcal app logs, from the same table. Each raw ingredient’s weight is multiplied by its per-100 g values in USDA FoodData Central, the batch is added up and divided by the cooked weight it makes. Calories are rounded to the nearest 10 and grams to the nearest gram, because a standard recipe is not your recipe. These are calculated values, not weighed or lab tested meals, and home versions vary a lot.
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026. fdc.nal.usda.gov. Public domain (CC0).
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